Raspberry Truffles
Chocolate and raspberry, yum!!
Steps
Melt chocolate with butter in a bowl over simmering water.
When all ingredients are melted , stir a little and remove from heat.
Add jam and raspberry liqueur.
Mix gently to combine , without stirring too.
Refrigerate the mixture for about 4 hours or until firm.
Take small balls of ganache with a spoon and roll between palms to make balls.
Place cocoa in a shallow bowl and roll each truffle there to coat.
Store truffles in refrigerator.
Ingredients
semisweet chocolate, unsalted butter, raspberry jam, raspberry liqueur, unsweetened cocoa powder